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Home Café Enterprise in Terengganu: Drivers of Economy Experience and
Critical Factors for Enterprise Sustainability
Nor Aini Binti Che Bedol
Supervisor: Dr. Hj. Wan Hafiz Bin Wan Zainal Shukri
Bachelor Food Science (Food Service and Nutrition)
School of Food Science and Technology
The aim of this study is to understand the home café enterprise in Terengganu which
drivers of economy experience and critical factors for enterprise sustainability. The home
café is categorized as a small and medium enterprise (SMEs) with combination of the
home that lives by the proprietors’ family and café (food establishment). Critical Incident
Technique (CIT) interview and visual method will be conducted in depth to 40 of the
home café proprietors to obtain the information needed. The expected result for this
study will be the attributes of the home café enterprise that contribute experience to the
tourist besides the tourist discovery by the experiential value such as aesthetics,
authentic, education, and entertainment and the critical factors face by the proprietors is
the tough competition gives from the restaurant and hotel, supplier, and recipes speciality
in sustainability of home cafe enterprise.
1180 | UMT UNDERGRADUATE RESEARCH DAY